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    <title>烧鹅 - 粤菜经典</title>
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                    <h1 class="text-4xl font-bold mb-2">烧鹅</h1>
                    <p class="text-xl opacity-90">Roast Goose</p>
                    <div class="flavor-tags">
                        <span class="flavor-tag">香脆</span>
                        <span class="flavor-tag">多汁</span>
                        <span class="flavor-tag">鲜美</span>
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                    <div class="mt-2">
                        <span class="fresh-tag"><i class="fas fa-fire mr-1"></i>烤制工艺</span>
                        <span class="fresh-tag"><i class="fas fa-award mr-1"></i>粤菜招牌</span>
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                        <span>难度: 高</span>
                        <span class="mx-2">•</span>
                        <i class="fas fa-clock mr-2"></i>
                        <span>时间: 3小时</span>
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                    <p class="text-gray-700 dark:text-gray-300 mb-4">
                        烧鹅是粤菜中的经典烧味，以其皮脆肉嫩、色泽红润、香味浓郁而著称。正宗的烧鹅选用优质黑棕鹅，经过腌制、充气、烫皮、风干和烤制等多道工序，才能达到外皮酥脆、肉质鲜嫩多汁的完美口感。
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                    <p class="text-gray-700 dark:text-gray-300">
                        烧鹅的最佳食用部位是鹅腿和鹅胸，搭配特制的酸梅酱，酸甜可口，既能解腻又能提升鹅肉的鲜美。
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                    <p class="text-gray-700 dark:text-gray-300">
                        烧鹅的烹饪精髓在于"皮脆肉嫩"。通过充气使皮肉分离，烫皮使鹅皮收缩，风干使表皮干燥，最后烤制时高温使鹅皮变得酥脆。
                        烤制过程中需要不断转动鹅身，使其受热均匀，达到外皮金黄酥脆、肉质鲜嫩多汁的效果。
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                        <i class="fas fa-landmark mr-2 text-red-600"></i>历史背景
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                    <p class="text-gray-700 dark:text-gray-300">
                        烧鹅起源于广东，已有数百年历史。最早是广东地区的节庆美食，后来逐渐成为日常餐桌上的佳肴。
                    </p>
                    <p class="text-gray-700 dark:text-gray-300 mt-4">
                        在粤港澳地区，烧鹅是烧味店的必备菜品，也是衡量一家烧味店水准的重要标准。传统的烧鹅采用明炉烤制，使用荔枝木等果木为燃料，赋予鹅肉特殊的果香味。
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                    <h2 class="text-2xl font-bold mb-4 dark:text-white flex items-center">
                        <i class="fas fa-utensils mr-2 text-red-600"></i>制作步骤
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                    <div class="step-card">
                        <h3 class="text-lg font-semibold mb-2 dark:text-white">
                            <span class="step-number">1</span>选鹅与处理
                        </h3>
                        <p class="text-gray-700 dark:text-gray-300">
                            选用3-4公斤的黑棕鹅，宰杀洗净后，去除内脏和杂毛，保持鹅皮完整。
                        </p>
                    </div>

                    <div class="step-card">
                        <h3 class="text-lg font-semibold mb-2 dark:text-white">
                            <span class="step-number">2</span>腌制
                        </h3>
                        <p class="text-gray-700 dark:text-gray-300">
                            将五香粉、盐、糖、沙姜粉等调料混合均匀，涂抹在鹅腔内，腌制2小时以上。
                        </p>
                    </div>

                    <div class="step-card">
                        <h3 class="text-lg font-semibold mb-2 dark:text-white">
                            <span class="step-number">3</span>充气与缝针
                        </h3>
                        <p class="text-gray-700 dark:text-gray-300">
                            在鹅皮与肉之间充气，使皮肉分离。然后用钢针缝合鹅腔开口，防止调料流出。
                        </p>
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                    <div class="step-card">
                        <h3 class="text-lg font-semibold mb-2 dark:text-white">
                            <span class="step-number">4</span>烫皮与上糖水
                        </h3>
                        <p class="text-gray-700 dark:text-gray-300">
                            将鹅放入沸水中烫约1分钟，使鹅皮收缩。然后均匀涂抹糖水（麦芽糖和白醋混合液）。
                        </p>
                    </div>

                    <div class="step-card">
                        <h3 class="text-lg font-semibold mb-2 dark:text-white">
                            <span class="step-number">5</span>风干
                        </h3>
                        <p class="text-gray-700 dark:text-gray-300">
                            将鹅挂在通风处风干8-12小时，直至表皮完全干燥。
                        </p>
                    </div>

                    <div class="step-card">
                        <h3 class="text-lg font-semibold mb-2 dark:text-white">
                            <span class="step-number">6</span>烤制
                        </h3>
                        <p class="text-gray-700 dark:text-gray-300">
                            将鹅放入预热至200°C的烤炉中，先烤40分钟，然后翻面再烤20分钟，直至表皮金黄酥脆。
                        </p>
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                        <h3 class="font-semibold dark:text-white mb-2">主料</h3>
                        <ul class="text-gray-700 dark:text-gray-300">
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>黑棕鹅</span>
                                <span class="text-red-600 dark:text-red-400">1只(约3-4kg)</span>
                            </li>
                        </ul>
                    </div>

                    <div class="ingredient-card">
                        <h3 class="font-semibold dark:text-white mb-2">腌料</h3>
                        <ul class="text-gray-700 dark:text-gray-300">
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>五香粉</span>
                                <span class="text-red-600 dark:text-red-400">2汤匙</span>
                            </li>
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>盐</span>
                                <span class="text-red-600 dark:text-red-400">3汤匙</span>
                            </li>
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>白糖</span>
                                <span class="text-red-600 dark:text-red-400">2汤匙</span>
                            </li>
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>沙姜粉</span>
                                <span class="text-red-600 dark:text-red-400">1汤匙</span>
                            </li>
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>蒜蓉</span>
                                <span class="text-red-600 dark:text-red-400">1汤匙</span>
                            </li>
                        </ul>
                    </div>

                    <div class="ingredient-card">
                        <h3 class="font-semibold dark:text-white mb-2">糖水</h3>
                        <ul class="text-gray-700 dark:text-gray-300">
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>麦芽糖</span>
                                <span class="text-red-600 dark:text-red-400">100克</span>
                            </li>
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>白醋</span>
                                <span class="text-red-600 dark:text-red-400">200毫升</span>
                            </li>
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>大红浙醋</span>
                                <span class="text-red-600 dark:text-red-400">50毫升</span>
                            </li>
                        </ul>
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                <!-- 营养信息 -->
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                    <h2 class="text-2xl font-bold mb-4 dark:text-white flex items-center">
                        <i class="fas fa-apple-alt mr-2 text-red-600"></i>营养信息
                    </h2>

                    <div class="nutrition-grid">
                        <div class="nutrition-item">
                            <div class="nutrition-value">337</div>
                            <div class="nutrition-label">卡路里</div>
                        </div>
                        <div class="nutrition-item">
                            <div class="nutrition-value">19g</div>
                            <div class="nutrition-label">蛋白质</div>
                        </div>
                        <div class="nutrition-item">
                            <div class="nutrition-value">28g</div>
                            <div class="nutrition-label">脂肪</div>
                        </div>
                        <div class="nutrition-item">
                            <div class="nutrition-value">0g</div>
                            <div class="nutrition-label">碳水化合物</div>
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                    <p class="text-sm text-gray-600 dark:text-gray-400">
                        * 营养信息为每100克估算值，实际数值可能因食材和烹饪方式有所不同
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                        <i class="fas fa-lightbulb mr-2 text-red-600"></i>烹饪技巧
                    </h2>
                    <ul class="text-gray-700 dark:text-gray-300 list-disc pl-5 space-y-2">
                        <li>选择优质黑棕鹅，肉质更加鲜嫩多汁</li>
                        <li>充气要均匀，使皮肉完全分离</li>
                        <li>风干时间要足够，确保表皮完全干燥</li>
                        <li>烤制时温度要控制得当，避免外焦里生</li>
                        <li>烤制过程中要不断转动鹅身，使其受热均匀</li>
                    </ul>
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